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Old 13th January 2019, 04:52 AM   #1851
soundbrigade is online now soundbrigade  Sweden
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ON THE WHAT???!!
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Old 13th January 2019, 05:59 PM   #1852
Monte McGuire is offline Monte McGuire
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What are you drinking?
Haha! I used to prefer it neat a long time ago, now I like it with a little water. Helps to develop the flavors and also minimize gastric disturbance. Don't get old!
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Old 13th January 2019, 07:49 PM   #1853
chrisb is offline chrisb
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Iíve found that for a healthy pour - how much gap do you allow between your two fingers when measuring?- intended for a protracted shipping session that only a couple of drops of water are required to open the flavour up - and for chilling without diluting, either tumbled glass, stone or a single king sized ice cube.
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Old 19th January 2019, 09:31 PM   #1854
KaffiMann is offline KaffiMann  Norway
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I am in favor of: half a teaspoon of water to bring out "da flava".
No ice for me.

The Mead was hard to stop fermenting, so I added more honey, and aim towards high enough alcohol content that the yeast will kill itself. Hopefully before it reaches 22%, but you never know...
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Old 20th January 2019, 09:36 AM   #1855
soundbrigade is online now soundbrigade  Sweden
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Heard it explained by scientist not long time ago. Many of the essences are solved in alcohol, but lowering the "alcoholage", many fragrances are released and will end up on your palate.
The critical point is 40%, so diluting your 56% bourbon to 40% will enhance your experience by a million.

(Did that make sense?)
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